非热加工技术在食品工业中的应用机制及研究进展  

Application Mechanism and Research Progress of Non-thermal Processing Technology in Food Industry

作　　者：柳青[1] 马长路[1] 黄广学[1] 李淑荣[1] 田文静 程雪华 LIU Qing;MA Changlu;HUANG Guangxue;LI Shurong;TIAN Wenjing;CHENG Xuehua(Department of Food and Bioengineering,Beijing Vocational College of Agriculture,Beijing 102442)

机构地区：[1]北京农业职业学院食品与生物工程学院,北京102442

出　　处：《食品工业》2025年第1期215-221,共7页The Food Industry

基　　金：北京市职业技术教育学会“十四五”规划2023-2024年教育科学研究课题“岗课赛证”融通的《食品感官检验技术》在线精品课程建设(65);北京农业职业学院院级科技创新项目“鲜切生菜加工适宜性评价及保鲜技术研究”(XY-YF-23-04);院级科技创新项目“传统发酵食品乳酸菌资源挖掘、安全评价与应用技术研究”(XY-TD-22-04)。

摘　　要：传统的高温灭菌会导致食品的色泽变化、质构破坏、异味产生、营养流失等问题。作为一种低能耗、天然绿色的新型食品加工技术,非热加工技术能在有效杀灭菌、钝酶的同时较好保留食品原有的感官品质与营养特性,满足消费者对高品质食品的追求。综述近年来非热加工技术(如超高压技术、高压脉冲电场、高压二氧化碳、辐照技术、紫外杀菌)在食品工业的研究进展,总结分析该技术在食品加工过程中的杀菌机制,为非热加工技术推广应用提供理论依据。Traditional thermal sterilization has been demonstrated to cause adverse effects on food quality,resultingin undesired consequences including color changes,texture damage,odor generation and nutritional loss.As a new type of food processing technology with low energy consumption and natural green,the non-thermal sterilization technology is a new processing technology that has been applied in the food industry,which can effectively sterilize and passivate enzymes while retaining the original sensory quality and nutritional characteristics of food.At the same time,non-thermal sterilization is beneficial to maintain the physiological activity of various functional components in foods to meet the demands of consumers for high-quality foods.The effects and mechanisms of action of various non-thermal sterilization technologies such as high hydrostatic pressure,pulsed electric field,high-pressure CO2,irradiation,ultraviolet radiation,and sterilization mechanisms in food processing and application are summarized.Focus is given on the application and molecular mechanism of these technologies in bactericidal,passivating enzymes and quality preservation.Put forward several future research directions based on the above,in the hope of providing some help for their practical applications in food processing.

关 键 词：非热加工技术 食品工业 应用机制 杀菌机理 食品品质 

分 类 号：TS205[轻工技术与工程—食品科学]